Test cook Elle Simone Scott cooks host Julia Collin Davison Pan-Seared Thick-Cut, Bone-In Pork Chops. Tasting expert Jack Bishop challenges hosts Julia and Bridget Lancaster to a head-to-head tasting of bone broth, and gadget critic Lisa McManus reviews apple corers. Test cook Keith Dresser makes host Bridget Lancaster a magical Pouding Chômeur.
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Merci Bridget for pronouncing correctly in French: Pouding Chômeur! It's really a comforting dessert during the cold Quebec winter! It was one of our prefer dessert in our house! Very easy to make and so delicious! Great job to all your team!
Where does she come from: "You deserve the best in life" Huh
Will this method work with searing boneless chops or pork tenderloin?
Who does the cooking when these guys get home? Just wondering.
They sure love All Clad! 😊
Yes, a killer recipe, it is! Thank you for this delicious dish! Yummy! 😋🥰
Please add chapter markers.
Yuuuummmmm!
I'm wondering if using
1/2 cup of cream and 1/2cup of maple syrup it wouldn't be so sweet and less liquid
Pork is becoming less safe not more.
Yeah chops that thick will have to wait for another administration.
ATK really messed up by not putting his face on the right side of the thumbnail.
Great, pink pork. Trichinosis to follow…..
We gently pour syrup over batter then bake, then serve with cream. Oh so good. I use my grandmother's recipe.
Q: does it gel?
Mmm it's not fair… ok, is it? So juicy. Everything.
I make pouding chômeur in individual custard cups, which lets me serve them right out of the oven. I like them best when they’re really hot.
Reminds me of the British favourite steamed pudding , except that is steamed and has golden syrup.
Thank you!
I love how they remain charming while getting right to the point.
My mom used to make this stuff all the time…
I see Keith in the thumbnail, I immediately press play
Gurl! Elle you are looking fine!
With pouding chômeur, there's actually a divide among Québec cooks as to whether the maple is layered on top and the cake is declared "done" when it floats, and others who just make a white cake a pour a maple reduction over it when it's cooled.
The word "chômage" means "unemployment" – as this is a highly basic cake with cheap ingredients (maple is dirt cheap in Québec at the right time of year – and vanilla was hella expensive, which is why vanilla only sometimes appears in these recipes, and usually only on urban recipe books not rural ones). My Grandmaman was a camp cook at a Témiscaming lumber camp and fed the log drivers by the hundreds, and always used the layered method. Part of me is biased because it's my Grandmaman's recipe, but the lumber camp cooks are the ones who made or popularized many of Québec's recipes, so in a way it kind of is the standard. Cooking them separately is just an extra step, plus you're not even cooking a cake by boiling it so it's not really a poudding anymore anyway.
Also; preparing them separately is just more dishes. On that note, most old-fashioned recipes in French actually say to mix the ingredients directly in the cooking pan, partly to save on dishes, and partly just in case you actually are hard on cash and don't have a separate mixing bowl (or you do, but not one to spare as it's already being used for something else).
The crème fresh is an odd choice though. Vanilla ice cream is more common.
I hope you chewed that pork chops bone! 😊
I can’t wait to make this!
"Perfect", except for when some of that maple cream went outside of the cakepan.
Love when Elle cooks, reminds me of home.
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